Succotash

Let's Cook

1. Step 1.

   In a medium pot over high heat, bring the thawed lima beans and 3 cups vegetable broth to a boil. Boil for about 10 minutes, then remove the beans from the broth using a slotted spoon and set them aside. Reserve 1 cup of the broth for later.

2. Step 2.

   Place a large sauté pan over medium heat and add the 8 slices of bacon. Fry until crisp, about 5–7 minutes, then transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.

3. Step 3.

   In the same pan with the bacon fat, add the 2 cups corn and fry for about 5 minutes, stirring occasionally, until lightly browned. Then add the diced red onion and diced green and red bell peppers. Cook for about 2 more minutes, stirring frequently.

4. Step 4.

   Sprinkle the seasoning salt, black pepper, and red pepper flakes over the vegetables. Stir to combine, then add the reserved lima beans and the 1 cup of reserved vegetable broth. Stir well.

5. Step 5.

   Chop the cooked bacon into small pieces and add it to the pan. Cook for another 5 minutes, stirring occasionally, until the flavors meld and the liquid reduces slightly. Add the diced roma tomatoes, stir, and cook for 1–2 minutes until just heated through. Serve immediately.